Sous Vide Black Cod Fillets
Ingredients
The fish
-
1
pound
black cod fillets, skin-on and scaled
The seasoning and brine
-
3
tablespoons
ghee or grass fed butter
-
3
sprigs
thyme
-
2
tablespoons
table salt
-
1
cup
water
-
Kosher salt
-
Fleur de sel
-
Lemon wedges
Instructions
- Preheat the oven to 300°F and heat the SousVide Supreme to 125°F.
- Combine the table salt and water to make a 10% brine.
- Divide the black cod fillets into two portions and carefully remove the skins.
- Season the skins with salt and place them on a parchment-lined baking sheet, then bake for 35 minutes.
- Remove pin bones from the fillets using tweezers.
- Put the fillets in a bag with the brine and let them sit in the fridge for 10 minutes.
- After brining, rinse the fillets and dry them with paper towels.
- Vacuum seal each fillet with a pat of ghee or butter and a sprig of thyme.
- Cook the sealed fillets in the water oven for 20 minutes.
- Remove the skins from the oven and let them cool on a wire rack.
- Once the fish is done, plate it with the reserved cooking liquid and top with pepper, fleur de sel, and lemon juice.
Nutrition Facts (estimated)
Servings
3
Calories
352
Total fat
32g
Total carbohydrates
1g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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